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Wednesday, 10 September 2014

PUMPKIN MOUSSE PARFAITS

Parfaits are my most loved version of desserts. It simply makes the dessert look more inviting and awesome. I always love to make my desserts this way than assembling in a large pudding dish, although the latter is lot easier and time saving, you can have your own share in the form of parfaits untouched and undisturbed.

This is the first time I bothered to take a challenge, unsure of how pumpkin would taste in a dessert. Sometimes to take risks is vital in life and this was something worth doing it.
I attempted to give a slight coffee touch to the mousse and both the tastes managed to mingle well with each other. I can't tell you how wonderful this tasted, especially with crunch of pralines and biscuits, and cream, it tasted heavenly.

For the biscuit layer, I used home-made ones,which tasted so good with this. But you don't have to bother making at home, just get a store-bought one.Ingredients:Pumpkin mousse filling:

Pumpkin chunks boiled with 2 tbsp sugar and 1/2 cup water- 1 cup

Milk- 1 cup +1/2 cup

Custard powder- 2 tbsp

Vanilla essence- 1 tsp

Coffee powder (instant)- 1 tbsp.

Cardamom powder- 1/4 tsp

Cinnamon powder- a pinch

Gelatin 2 tsp- soaked in 2 tbsp.

Biscuit layer:

Biscuits crushed- 1 cup

Butter (melted)- 2-3 tbsp

Strong coffee- 1/2 cup

Cream layer:

Whipping cream- 1 cup (cold)

Icing sugar/ powdered sugar- 4 tbsp

vanilla essence- 1 tsp

Caramelized nuts/ pralines- 3 tbsp

Method:For the filling:

Puree the pumpkin.

Heat 1 cup milk with sugar.

Mix custard powder in the remaining milk..

When the milk comes to boil add the custard mixture, Pumpkin puree and reduce the flame.

When the custard starts thickening, off the flame. Add coffee powder, cinnamon powder and cardamom powder and set aside to cool.

Mix gelatin in cold water to soften and microwave on low or by double boiling method to dissolve.

Mix vanilla essence into the custard.

Prepare the biscuit base:

Powder or crush the biscuit coarsely. Add melted butter to it and mix well.

Cream layer:

Whip up your whipping cream in a previously frozen bowl. This makes the whipping easier and peaks form easily.

Add Icing sugar and vanilla essence and whip for few more seconds.

Assembling:
In individual cups, layer the bottom with biscuit- butter mix. On top of it add caramelised nuts, and add some coffee so that the crushed biscuit gets soaked. On top of it add the whipped up cream.
Again layer with crushed biscuits and repeat the same, finishing with whipped cream. Garnish with some more pralines and coffee powder and syrup.
Chill until served.